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   1. Adjusting Efficiency for Big Beers

      by nu_brew, 14 years ago in Creating Your Own Recipes

      First post

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      Thanks to all the help here I've managed half a dozen BIABs or more... so now that I'm completely hooked and am always planning a few brews ahead (I've got a couple fermenting and a couple cubed).
      
      I wanna go big!
      
      I'm planning a Russian Imperial Stout about 1.100 OG.
      
      My efficiency is usually about 79-82% let's call it 80 average.
      
      I understand that efficiency drops with bigger beers,so, should I drop it down to 65?/70?75?
      
      Cheers

      Last post

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      This is a really grey area nu_brew. Basically there is not enough real data around on this. Most of the formulas we have are extrapolations of what happens at normal gravities.
      
      Some weird stuff can happen at high gravities. For example, a few weeks ago we tried experimenting on this side of things. We had two identical grain bills of 15kg each.
      
      Batch A was mashed in with 38 L of water
      Batch B was mashed in with 32 L of water
      
      You would think that the gravity of Batch B would be higher right?...
      3 Replies
      6181 Views
      PistolPatch
      14 years ago
   2. Pilsner as an ale?

      by nu_brew, 14 years ago in General Chit-Chat, Nonsense & Rambles

      First post

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      Not sure where to post this question, but maybe someone can move it if need be.
      
      My mate has asked me to brew her some beer now that I'm a big bad AG brewer. So of course I say sure what do like? :idiot:
      
      Pilsner! :shock:
      
      So without a fridge or fermentation chamber I'm wondering has anyone done a pils with an ale yeast? I know it's strictly not a pils but maybe a pseudo-pils.
      
      Or can I somehow lager without a fridge.
      Maybe a bucket of ice? Overwinter in the shed (Melbourne)?
      
      Cheers for the...

      Last post

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      I definitely need a bigger fridge (and some more patience) if I'm going to lager anything!
      
      The Kolsch I pitched on Tuesday is fermenting away at 14c so hopefully that will get it to a 'crispy' finish, I pitched a smack pack of Wyeast 2565 for the record.
      
      I wasn't planning on lagering the kolsch but now I might try to leave some aside and see how it goes in a few months.(9 months :nup:)
      7 Replies
      8369 Views
      nu_brew
      14 years ago

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